Serve: The Free Bird

Release your inner rebel

In my Perfect Serve series, I will take you on a trip around the world in search of cocktail perfection. The first part of our journey was dedicated to The Clover Club, the second part challenges you to release your inner rebel…

Does the perfect December drink exist? I’m not in the habit of making bold statements, but a little boasting is necessary here: yes, it does. Whether you and your family are cozily packed together under a christmas tree, or you want to impress your friends during a boisterous new year’s eve party, the Free Bird will awaken your senses and turn each and every gathering into a magnificent mayhem.

This cocktail is particularly well-suited for the colourful birds out there. The rebellious creatures that don’t follow anyone’s rules but their own. The unusual characters with a nose for beauty and authenticity. The ones that smell bullshit (pardon my French) from miles away. The Free Bird owes its nutty nature to Van Wees Papegaaiensoep, or ‘parrot soup’. This old-Dutch liqueur is made with almonds, walnuts, hazelnuts, pine nuts, and pistachios. Combined with Sir Edmond Gin, lemon juice, and some Creole Bitter, it will turn your festive December into a feisty one.

Allow me to show you how it’s done. You won’t regret it. (Or maybe you will, but then at least you made some memories to amuse the grandchildren with.)

INGREDIENTS

45 ml Sir Edmond Gin20 ml Van Wees Papegaaiensoep

20 ml lemon juice

2 dashes of The Bitter Truth Creole Bitters

1 mint leaf​

GLASS

Coupe​

METHOD

Combine all the ingredients. Shake and fine strain the drink into a glass. Garnish with a mint leaf and serve.